We Wine We Dine


March 2016

Black Bean Burritos

There was not much left in my fridge and I desperately wanted to use the cilantro I (successfully!!!) grew on my balcony. This was the delicious result!

1 can black beans
1/2 onion
1 clove garlic
1/2 c. frozen spinach
1/2 c. salsa
2 tbsp. canola oil
1-2 tbsp. cilantro, chopped
Flour tortillas

Chop onion and garlic and saute in oil until soft in a pan. Add spinach and allow it to warm. Drain black beans and add to pan along with salsa. Once warm, stir in cilantro. Heat tortillas in oven and spoon in bean mixture. Top with salsa, cheese, guacamole or other topping of choice. Serve immediately.


Carrot Cake

2 eggs
2/3 c. sugar
1/2 c. oil
1 tsp. vanilla
1-1/3 c. flour
1 tsp. baking powder
1 tsp. cinnamon
2 c. shredded carrots
1/2 c. pecans, chopped

Combine eggs, sugar, oil and vanilla. Add flour, baking powder and cinnamon and mix until combined. Fold in the carrots and pecans. Bake at 350 for 30 minutes in an 8 inch pan. Let the cake cool before frosting.

2 tbsp. butter
1-1/2 c. confectioners sugar
1/4 c. milk
1/4 tsp. vanilla extract

Melt butter in a bowl, and add all other ingredients. Add extra confectioners sugar if too thin, or more milk if too thick. Spread over cooled cake!

Loaded Potato Nachos

A twist on regular nachos to spice things up! This recipe serves 4 and may be the best bang for your buck in a long time.

8 medium potatoes
1 c. shredded cheese
1/2 large onion, diced
1 can diced tomatoes (or ~2 large tomatoes, diced)
1 can black beans2-4 tbsp. olive oil
Salsa (of choice)

Slice the potatoes into 1/4-inch rounds. Spread evenly in a casserole dish and lightly coat with olive oil, stirring until they are evenly covered. Bake on 425 for ~45 minutes or until browned. Sprinkle on half of the cheese. Drain cans of diced tomatoes and beans and spread on top of cheese along with onions. Sprinkle the rest of the cheese evenly over the whole thing. Return to oven for about 5 minutes, until cheese is nicely melted. Allow to cool for 5-10 minutes and serve with salsa.


Lemon-Blueberry Muffins

The old saying goes: when life gives you lemons, make lemonade. The new and improved version is: if your campus is suddenly covered in lemon trees, and you have a bag of frozen blueberries in your freezer, make lemon-blueberry muffins! These are super moist and delicious; you won’t be disappointed.

1-3/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
lemon zest from half a lemon
lemon juice from 1 lemon
1 egg
1 c. milk
1 tsp. vanilla
2 c. frozen blueberries
4 tbsp. butter, melted

Combine flour, sugar, baking powder, and salt in one bowl. Add in lemon zest. In another bowl combine egg, milk, butter, vanilla, and lemon juice. Pour wet ingredients into dry and combine. It is okay if batter is lumpy. Fold in blueberries. Bake at 400 for 22-24 minutes, or until an inserted toothpick comes out clean. Enjoy!

Pecan Cinnamon Bread

1 lb. pizza dough (enough for one large pizza)
2 tbsp. butter, melted and divided
1/3 c. pecans
1/4 c. brown sugar
1 tsp. cinnamon
flour, for rolling out the pizza dough

Chop pecans into small pieces. Roll out pizza dough onto a floured surface about the size of a large pizza. Spread 1 tablespoon of butter over the dough. Sprinkle the pecans, sugar and cinnamon over the dough such that everywhere is covered. Cut into rows and columns of approximately 3 inches, so that you are left with 3-inch squares. Create stacks of about 4-6 of these squares, one on top of another. Line a loaf pan with a sheet of buttered parchment paper. The paper should go up and over the sides of the pan. Carefully lay each stack of dough squares on its side into the pan. The stacks will likely somewhat come apart, and there should be some small gaps between sections of dough. Bake for 30 minutes at 350. pour the remaining butter over the bread. Bake for another 20 minutes. Allow to cool before serving.

Tomato, Olive & Feta Pasta

2-1/2 cups orecchiette pasta
1 can large pitted black olives, sliced
2 c. cherry tomatoes, sliced in half
1/4 c. sliced sun dried tomatoes in olive oil
6 oz. feta cheese
olive oil, for drizzling
ground pepper

Cook the pasta according to directions. Toss with olive oil and set aside. Put the tomatoes in a medium sized pot and cook on high heat for a couple minutes. Add the olives and sun dried tomatoes along with the olive oil they are in. Cook until the tomatoes are soft and everything is heated throughout. Scoop onto the pasta and then crumble the feta on top. Drizzle with olive oil and shake pepper over. Serve immediately.

Black Russian Cake with Chocolate Ganache Frosting

1 box dark chocolate instant pudding
1 c. water
2 eggs
1/2 c. canola oil
1/2 c. spiced rum
1 devils food cake mix
1 c. mini chocolate chips

Put instant pudding and water into a large bowl and whisk well for 2 minutes. Add in eggs, oil, rum and cake mix and stir until combined. Mix in mini chips, and pour batter into two 8 inch round cake pans. Bake at 350 degrees for 35 minutes. Allow to cool before frosting.

1/2 c. whipping cream
4 oz. dark chocolate, finely chopped

Heat the cream until it is hot but not boiling. Pour the cream over the chopped chocolate in a large bowl. Mix until the chocolate is fully melted and combined. Spread over the cake.


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